14 02, 2022

Running Texture Profile Analysis for Baked Goods

Our industry loves talking about food (honestly, who doesn’t?). So, when talking professionally about your product, it’s nice to explain the texture and taste on a scale everyone understands. That’s why we have Texture Profile Analysis (TPA). It began as a trained sensory panel measuring and describing the textural properties of food. Today, specialized equipment [...]

3 08, 2020

Packaging

Packaging What is Packaging? Packaging is a combination of technological processes to enclose and protect finished food products to preserve and transport them. The main purpose is to maintain the integrity and sensorial properties of the food by protecting it from microbiological spoilage and staling.1 Failure to recognize its importance can have [...]

30 04, 2020

Tapioca Flour

Tapioca Flour Also known as tapioca starch What is Tapioca Flour? Tapioca flour is the starchy and fibrous food powder obtained from the roots of cassava plants after a wet and dry milling process. It is used in the manufacture of a wide range of products, including: Yeast-leavened (buns, artisan and pan [...]

12 11, 2019

3 Problems and Solutions for High-protein Cookies

Brought to you by Arla Foods Ingredients Commercial bakers are adding protein. Lots of it. To everything. The high-protein trend is taking off in the baking industry, with consumers looking for added value and nutrition to their food. Baking with extra protein does present its fair share of challenges, but there are a growing number [...]

10 04, 2019

Glyceryl Monostearate

Glyceryl Monostearate Also known as glycerol monostearate or monostearin What is Glyceryl Monostearate? Glyceryl monostearate (GMS) is an effective emulsifier used in the baking industry available in the form of small beads, flakes, or powders. In addition to emulsification, GMS is a thickening agent and a  stabilizer. In baking, it is used [...]

2 04, 2019

How to Bake Delicious Cake Without Eggs

Why do consumers ask for bakery products that are free from egg? Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. Numerous recent public health concerns, such as avian influenza and fipronil contamination, have also increased the importance of egg replacement. Moreover, egg is a costly ingredient with considerable supply [...]

8 02, 2019

Inclusions

Inclusions What are Inclusions? Inclusions are small variegates added to foods and bakery formulations to impart unique textures, flavors, colors or other desirable properties. They are available as slices, flakes, nuggets, pellets or other forms. Examples of inclusions include: Dried fruit pieces Chocolate and confectionery chunks Unique grains and seeds Crunchy nuts [...]

5 02, 2019

What if There was No More Chocolate?!

Over 20 years ago, stakeholders in the cocoa industry got together to discuss the future of cocoa, and the sustainable cocoa sector was born to provide stability and benefits to the entire industry. What makes chocolate sustainable? Ecology/environmental protection: Implementing agricultural tools that reduce deforestation, end the use of toxic chemicals and prevent soil erosion. People/society: Farmers receive [...]

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